Pages

17 Nov 2011

SC#8 │ Best ever pumpkin soup

Last week was reading week here (read: class-free week when we're supposed to work and write essays but actually don't). A lot of my friends went home for either a couple of days or the whole week, leaving me sad and alone. BUT, my amazing flatmate Laura came back with a fabulous cookbook. This week has thus been pumpkin week.
Although I hate when it gets cold, because it gets cold, I also love it because it means soup. And I love soup. So I made this AMAZING pumpkin soup. Honest: it's the best soup I've ever had. Sorry, Mom.

Melt the butter in a large lidded saucepan or casserole. Add onion and carrot, stir, cover, cook over low heat for about 5mns. Add the pumkin, honey and sage, stir, replace the lid and cook very gently for about 10mns.
Then pour in the stock, bring to the boil and cook for 10 more minutes until the vegetables are soft (be careful to check the carrots, they're harder). Then turn off the heat, leave the soup to cool slightly, remove the sage and sieve the soup. RESERVE the liquid!
Put some of the cooked vegetables in a food processor/blender/big bowl and get your hand-blender out (let's be honest, we're students). Blend for a bit, then add in some of the reserved liquid. Blend. Transfer the smooth purée to a clean pan, and repeat until all your vegetables and liquid have been turned into a purée.
Bring then the soup to the boil; stir in the cream without boiling further. Season, and serve - preferably with crisp bread or buttered toast!